This gluten-free granola recipe is probably my new favorite topping on my latest obsession, acai bowls. No, it isn't Paleo. Everyone take a deep breath. I eat some gluten-free grains and feel just fine doing so. I don't have a health challenge or an autoimmune disease and this works for ME.
Also note that I'm allergic to most nuts so this is also nut-free (I don't count coconut as a nut, but you could certainly omit it here), and that's a huge reason why a Paleo granola simply doesn't work for me. So there's that. Also, if I'm not the Paleo Police, I certainly would think you might take this as an example to learn what the benefits of Paleo are, incorporate it into your life, then assess and adjust from there as YOU see fit. I see this granola on my acai bowls fitting in juuuust fine.
gluten-free • egg-free • nut-free • seed-free • dairy-free • nightshade-free • fodmap-free
- 3 cups gluten-free rolled oats
- 1 cup coconut chips
- 1/4 cup ghee, butter, or coconut oil melted
- 1/3 cup maple syrup
- 1/2 tsp vanilla
- pinch sea salt
- 1 cup dried fruit pictured: dried apples, cherries, and raisins
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the oats and coconut. In a small bowl, combine the ghee, maple syrup, cinnamon, vanilla, and salt and add to the oats mixture. Stir well to fully coat the oat mixture evenly.
Spread evenly on a metal cookie sheet, and bake for 10 minutes. Remove from the oven to stir, then place it back into the oven for another 10 minutes. Remove from the oven to stir a second time, then place it back into the oven for 5 minutes additional minutes. Turn off the oven and let it cool/continue to dry out in the oven once turned off.
Add chopped dried fruit to the cooked and cooled oats mixture.
Note: You can choose to bake the fruit in the granola, but it will likely become hard and overly dry or will possibly burn.